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    Home » Cake » Autumnal Caramel Apple Roulade

    Published on Oct 10, 2016. Modified on Apr 9, 2021 by bakingqueen74. This post may contain affiliate links. 24 Comments

    Autumnal Caramel Apple Roulade

    984 shares
    • 13
    Jump to Recipe

    My latest recipe is once again inspired by the latest episode of the Great British Bake Off.

    Last week was Dessert Week and the bakers on the show had to make roulades, a marjolaine, which is a nutty, layered meringue based dessert, and mini mousse cakes.

    This got me thinking which of those I could feed to my family! We aren’t keen on nuts and the mousse cakes would require a lot of equipment I thought, so I decided on a roulade.

    As well as pondering what the difference is between a roulade and a Swiss roll, I wanted to find some seasonal flavours that everyone would enjoy.

    In the end I settled on a caramel apple roulade, filled with caramel buttercream, a soft apple filling, and topped with drippy caramel sauce and roasted apple slices.

    Cake roll with apple and caramel on a wooden board.

    The caramel sauce runs slowly down the edge of the roulade and pools at the side, and is just thick enough not to run off completely.

    I cooked the apple slices for the top of the roulade so they are not completely soft but still have a little bite, whereas the apples in the filling are softer and more like a crumble filling.

    Close up of caramel drip dripping off side of cake roll.

    For the sponge, I rolled it while still warm and left it to cool. Luckily there was no cracking to the sponge and it remembered the shape well after being filled with the caramel buttercream and apple fillings.

    Side view of cake roll with caramel drip and roast apple slices on top.

    I love the autumnal colour of the caramel sauce, and am glad the roulade is served in small slices as it is so sweet!

    Close up of roulade with caramel dripping off the sides.

    Roulade showing the caramel buttercream inside and the caramel topping.

    AO.com sent me a Kenwood Patissier and asked me to make a showstopping cake worthy of the GBBO crown to wow my family and friends. I hope I’ve done them justice with my caramel apple roulade!

    The Kenwood Patissier was a great help as it whizzed up the fatless sponge and caramel buttercream in no time.

    Light blue mixer behind with roulade on a wooden board in the foreground.

    More to try

    More caramel and Swiss roll recipes you might like:

    • Matcha chocolate roll from Tin and Thyme
    • Apple and chocolate spelt Swiss roll from Fab Food 4 All
    • Vanilla and speculoos roulade with strawberries and cream from It’s not easy being greedy

    Close up of sliced roulade showing the apple and buttercream fillings.

    Pin this recipe  for later on Pinterest:

    Image of roulade with caramel drip with text ("caramel apple roulade").

    Close up of cake roll with caramel drip.

    Caramel Apple Roulade

    An autumnal roulade with caramel and apple
    5 from 3 votes
    Print Pin Rate Save Saved!
    Course: Baking
    Cuisine: British
    Keyword: caramel cake
    Prep Time: 25 minutes
    Cook Time: 30 minutes
    Total Time: 55 minutes
    Servings: 8
    Calories: 337kcal
    Author: Lucy Allen | BakingQueen74

    Ingredients

    For the sponge:

    • 4 eggs
    • 125 g caster sugar
    • 1 tsp vanilla extract
    • 125 g plain flour

    For the apple filling and apple slices:

    • 1 large Bramley cooking apple
    • 30 g dark muscovado sugar

    For the caramel buttercream:

    • 75 g unsalted butter
    • 150 g icing sugar
    • 3 tbsp caramel I used Carnation Caramel

    For the topping:

    • A can of Carnation Caramel I used half
    UK Measurements - US Measurements

    Instructions 

    • First make the sponge for the roulade. Whisk the eggs and caster sugar in a stand mixer for approximately ten minutes until pale, fluffy and thick.
    • Preheat your oven to 180 degrees (fan).
    • Add the vanilla extract then fold in the flour thoroughly.
    • Line a Swiss roll tin with baking parchment (I used foil backed parchment). Pour the mixture into the lined tin, make sure it is spread to the corners and level.
    • Bake for approx. 13 to 15 minutes until cooked in the centre, golden brown and springy to the touch.
    • While the cake bakes, make the filling. Peel and core the cooking apple. Cut about six to eight thin slices and set aside. Chop the rest into small pieces and put it in a bowl with the dark muscovado sugar. Microwave on high for three minutes, stirring after each minute. Leave it to cool.
    • Put the apple slices in a loaf tin, sprinkle with a little muscavado sugar and bake at 180 degrees for ten to fifteen minutes until golden.
    • Beat the softened butter and icing sugar for five minutes in a stand mixer, then add three tablespoons of caramel sauce. Mix well.
    • When removing the cake from the oven, roll it up right away along the long edge (when still warm and still on the backing paper). This ensures the cake takes on the roll shape (if you roll when cold it will break). Leave it to cool.
    • Once the cake has cooled, unroll it, remove the baking paper, and spread the buttercream inside. Add the cooked apple mixture on top of the buttercream. Roll up the sponge again tightly with the filling inside.
    • Put the caramel sauce in a bowl and stir to soften it. Drip the caramel sauce over the top of the cake to give a drippy ganache look.
    • Arrange the apple slices on top and drizzle with a little more caramel sauce.
    • Slice and serve!

    Notes

    Keep leftovers in the refrigerator.
     
    Tin size: a Swiss roll tin is generally one that is around 23 x 33 cm, and approx 2.5 cm (1 inch) deep.
    Did you try and love this recipe?Then please leave a review and rating in the comments at the bottom of the post. If you post your creation on Instagram, tag me @bakingqueen74 or use hashtag #bakingqueen74!

    Linking up with Mummy Mishaps’ Great Bloggers Bake Off

     
    And Helen’s Bake of the Week
     
     
    Disclosure: AO.com sent me a mixer for the purposes of creating a recipe. I was not compensated for this post and all views are my own.
    « Comforting Slow Cooker Cottage Pie
    Slow Cooker Blueberry Banana Bread »

    Reader Interactions

    Comments

    1. Patricia says

      December 04, 2019 at 11:47 am

      Can you freeze this

      Reply
      • bakingqueen74 says

        December 04, 2019 at 12:59 pm

        I think it would freeze well without the decoration and caramel drip so just the cake and buttercream filling. Though I haven’t tried it so please do report back.

        Reply
    2. Michaela Vickers says

      November 10, 2016 at 11:38 am

      I’ve never made a roulade before but will definatelt be trying this one! I have a question : In point no.9 You say to unroll the cake once cooled, do you roll it up as soon as it comes out of the oven? Many thanks.

      Reply
      • bakingqueen74 says

        November 10, 2016 at 11:48 am

        Great I hope you do try it! Yes I rolled it up when warm and left it to cool in that shape.

        Reply
      • Linda says

        August 02, 2018 at 1:15 pm

        This baffled me too, and because I wasn’t told to roll it when it was warm mine just broke up, tasted lovely but looked awful, please add this to your recipe so it doesn’ happen to somebody else that hadn’t made a roulade before too.

        Reply
        • bakingqueen74 says

          August 02, 2018 at 6:35 pm

          Thanks Linda I will do. I thought it was clear enough as this is mentioned in the post above when explaining how it was made and I said to unroll it when cool.

          Reply
    3. Helen Costello says

      October 25, 2016 at 9:51 pm

      OH wow, Lucy – This is so up my street. I adore roulades anyway but smothered in caramel. Gulp! Thanks so much for joining in with #BakeoftheWeek once again – Happy to tell you, this is my featured bake for this week! x

      Reply
      • bakingqueen74 says

        October 26, 2016 at 6:07 am

        Thank very much Helen x I think I might make this at Christmas!

        Reply
      • Gil says

        April 09, 2021 at 1:25 am

        The flavors were great. My sponge was thin and a little tough. I’m not sure what I did wrong. Also, should the left-overs be refrigerated?

        Reply
        • bakingqueen74 says

          April 09, 2021 at 10:47 am

          Hi there, perhaps your tin was a different size. In the UK a Swiss roll tin is generally one that is 23×33 cm approx. I will add this to the recipe info. If it was tough it could have been overbaked or overmixed. Yes leftovers should be refrigerated. Glad to hear you enjoyed the flavours!

          Reply
    4. Corina says

      October 17, 2016 at 8:34 pm

      Caramel and apple is such a wonderful combination! This roulade sounds perfect for autumn!

      Reply
    5. simplysensationalfood says

      October 15, 2016 at 9:57 pm

      This looks amazing fantastic Gbbo challenge, it must have tasted amazing.

      Reply
    6. fabfood4all says

      October 15, 2016 at 9:47 pm

      Totally loving this mouth watering apple roulade, perfect autumn bake! Thank you for linking to my swiss roll:-)

      Reply
    7. Janice @FarmersgirlCook says

      October 15, 2016 at 8:05 pm

      This looks absolutely gorgeous, I’m having a caramel apple moment over on my blog too, it’s that time of year! Well done on keeping up with GBBO too.

      Reply
    8. Elizabeth says

      October 15, 2016 at 12:27 pm

      That looks absolutely and utterly heavenly! And look at your mixer! I have mixer envy 🙂

      Reply
    9. choclette says

      October 15, 2016 at 10:17 am

      This is stunning Lucy, both in flavour and appearance. I’m rubbish at rolling and my roulades always crack. You’re looks most expertly done. Thanks for including a link to one of mine. Have discovered on SY, stumbled and flipped. Just about to tweet and pin.

      Reply
    10. Kat says

      October 11, 2016 at 3:58 pm

      This is making my mouth water, what a perfect flavour combo!

      Reply
      • bakingqueen74 says

        October 11, 2016 at 5:02 pm

        Thanks Kat, perfect for the season I thought!

        Reply
    11. jennypaulin says

      October 11, 2016 at 1:27 pm

      mmmmmm i love toffee and apples so this would be another dessert i could happily ( and easily lets face it!) wolf down !!! It looks so delicious . I also love the colour of your Kenwood Patissier – i can’t stop looking at mine (cream), its soon lovely
      thank you for linking up xx

      Reply
      • bakingqueen74 says

        October 11, 2016 at 5:01 pm

        Thanks Jenny, I am trying to resist what is left!! Your mixer is lovely too, isn’t the retro shape fab?!

        Reply
    12. Jacqui Bellefontaine says

      October 10, 2016 at 9:51 pm

      love the flavour combination and the autumnal colours of this bake. It looks absolutely delicious

      Reply
      • bakingqueen74 says

        October 11, 2016 at 1:27 pm

        Thanks so much Jacqui

        Reply
    13. Cathy Glynn says

      October 10, 2016 at 6:20 pm

      This looks so good, I would never have thought to use apples and caramel. Yummy x

      Reply
      • bakingqueen74 says

        October 10, 2016 at 8:52 pm

        Thanks Cathy

        Reply

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